Chickpea and Vegetable Stew

The chickpea and vegetable stew is a nutritious and tasty dish, perfect for cold days. Here’s how to prepare it:

Ingredients

• 400 g of chickpeas (canned, already cooked, or dried if you soak and cook them beforehand)
• 2 medium carrots, sliced into rounds
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium potatoes, cut into cubes
• 2 garlic cloves, minced
• 1 zucchini, cut into cubes
• 1 red bell pepper, cut into cubes
• 400 g of canned peeled tomatoes or tomato passata
• Vegetable broth as needed
• Extra virgin olive oil
• Salt and pepper to taste
• Spices to taste (cumin, coriander, paprika, etc.)
• Aromatic herbs (rosemary, thyme, bay leaf)
• Fresh parsley for garnish

Preparation

1. If using dried chickpeas, soak them overnight and then cook them in boiling water until soft.

2. In a large pot, sauté the onion, celery, and garlic in extra virgin olive oil.

3. Add the carrots, potatoes, and remaining vegetables, letting everything cook for a few minutes.

4. Incorporate the chickpeas, peeled tomatoes, and chosen spices. Mix everything together.

5. Add enough vegetable broth to cover the ingredients.

6. Bring to a boil, then reduce the heat and let simmer covered for about 30-40 minutes, or until the vegetables and chickpeas are completely tender.

7. Adjust salt and pepper and remove the aromatic herbs before serving.

8. Sprinkle with chopped fresh parsley.

Serve the stew hot as a main dish, perhaps accompanied by some crusty bread or brown rice. It’s a great way to warm up and enjoy a complete and satisfying meal. Enjoy your meal!